2 pieces Black wood ear fungus or 8 button mushrooms
850 ml Fish stock
2 Cucumber, peeled
175 g Bean thread vermicelli or spaghetti
225 g Fresh shrimps, cooked and peeled
150 ml Nuoc Mam sauce
4 Large, cooked, unpeeled shrimps, for garnishing

Soak the black wood ear fungus for 10 minutes or until soft in nearly boiling water. When soft, slice thinly and place in stock. Add the button mushrooms to the stock if using those instead. Put into a dish and place on the table. Slice the cucumber into thin rounds or cut into fine matchsticks. Place in a dish and put on the table. Soak the vermicelli in water that has been boiled and allowed to cool slightly (above 5 minutes). Drain and place in four bowls. Place the shrimps in a bowl and put on the table. Meanwhile, boil and simmer the stock. The guests garnish their bowls with the ingredients in the dishes placed on the table, then pour the hot stock over the whole. The Nuoc Mam sauce is added to taste and the soup bowls are garnished with the unpeeled shrimps.

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